How to Make Chef Natalia Boa’s Pastelon: ”Puerto Rican Lasagna”

Pastelon Boricua — a lasagna-like dish made with layers of plantain, ground-beef picadillo, and cheese — is Chef Natalia Boa’s No. 1 dish when she wants to cook her way home. ”I’m so excited to make it,” says Natalia, who was born in Puerto Rico and grew up in Mexico. ”Everybody loves pastelon when I I bring it to a party. It looks great on the table — look at the layers!” She zooms in on the cheesy-melty beauty of plantain goodness and beautifully seasoned ground beef in her video showing us how to make her favorite Puerto Rican dish, step by step.

“I make pastelon when the craving hits, but only if I’m around people! It’s one of those dishes that’s so much better shared and enjoyed fresh. Sometimes that means I make it on a whim, but more often, it’s my go-to for special gatherings like holidays, potlucks, or even a casual girls’ night. You may have seen this Chicago-based chef when she cooked her way to the top as the winner of the Food Network’s Ciao House competition in Tuscany last season. Natalia has also worked for Chicago’s The Alinea Group (know for the city’s revered restaurant Alinea) and several top chefs, including Mexico’s Elena Reygadas (named Latin America´s Best Female Chef). This “easy” is one of the dishes that helped inspire her career choice. Try it at home for yourself to taste why. And then take it to your next potluck or party to wow all your friends. (Natalia made this pastelon for a Christmas party. Raves all around.)

Find more Latino comfort-food recipes here.